Food Festivals and the Development of Sustainable Destinations. The Case of the Cheese Fair in Trujillo (Spain) - MDPI
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
sustainability
Article
Food Festivals and the Development of Sustainable
Destinations. The Case of the Cheese Fair in
Trujillo (Spain)
José Antonio Folgado-Fernández 1, * , Elide Di-Clemente 2 and
José Manuel Hernández-Mogollón 2
1 Department of Financial Economics and Accounting, University of Extremadura, 10071 Cáceres, Spain
2 Department of Business Management and Sociology, University of Extremadura, 10071 Cáceres, Spain;
ediclemente@unex.es (E.D.-C.); jmherdez@unex.es (J.M.H.-M.)
* Correspondence: jafolgado@unex.es
Received: 26 April 2019; Accepted: 19 May 2019; Published: 23 May 2019
Abstract: Food-based events and festivals are being increasingly organized around the world, both
in large cities and in small towns with the aim of attracting the many benefits they provide to the
destinations where they are held. While the impact of mega events is sufficiently studied in scientific
literature, the works that address the effects of small events are still scarce. To close this gap, this
research investigates the significance of small food-based events for tourism and the sustainable
development of destinations. An exhaustive study of a renowned festival based on cheese was carried
out in the Spanish city of Trujillo. A survey was used to ask non-local attendants and it explored
their motivations, the event itself, the assessment of the permanent elements of the destination, and
loyalty to the festival. The impact of these small festivals is not only relevant for the tourism sector
and the sustainable positioning of the destination, however it is also relevant for the local economy
due to the consumption of local gastronomic products. Given their role in attracting visitors, these
small festivals as tourist motivators must be integrated into the communication campaigns of those
destinations that seek to enhance their sustainability.
Keywords: cheese festival; local food; small event; tourism management; sustainable destination
1. Introduction
The promotion of various quality local foods such as wine, fruits and vegetables, fish and meat,
or cheeses can be an important reason to organize festivals and events in the territory where they
are obtained or produced as they can provide benefits both for tourists and for the local population,
usually located in rural enclaves [1]. These gastronomic festivals have a limited duration, they are
usually held once a year, and they offer tasting and purchase of products linked to the territory where
the festival is held. In addition to projecting a positive image which attracts tourism, they create an
awareness in the residents of the region or territory where the production is done, while promoting the
sustainable local economy and contributing to the development of the area [2].
Consequently, the gastronomic events of local products linked to the destination represent an
important source of income for rural areas and at the same time can help to create an image of a
sustainable destination. These revenues are mainly produced during the festival with the purchase of
products at the destination, however they can be developed with subsequent commercialization once
the tourist has returned to the place where they live.
Gastronomic festivals are considered to be an opportunity to promote authentic local products,
so it can be a good opportunity to promote rural areas at risk of depopulation, as well as connect
Sustainability 2019, 11, 2922; doi:10.3390/su11102922 www.mdpi.com/journal/sustainabilitySustainability 2019, 11, 2922 2 of 14
various European regions around a single characteristic product by creating gastronomic festivals
with links and premises based on the sustainable development of the destination. This sustainable
development can be fostered from the union between sustainable territory and gastronomic festivals
based on authentic products of recognized quality. This tourism offers the option of preserving the
culture and uniqueness of a territory based on its food, the creation and safeguarding of jobs that
promote the economic development of the area, and contribute to being environmentally conscious as
they are small cottage industries with reduced emissions [3].
The tradition of gastronomic festivals is very long and this type of tourism is currently recognized
as one of the future trends of tourism development, especially for those events that are based on
indigenous and handcrafted quality products in the context of sustainable destinations. These events
often become a tourism resource in itself, bringing the tourist closer to the product through its
consumption or tasting and favoring the local economy by creating jobs around a food product that is
unique and of quality [4].
The objective of this study is to investigate the attitudes and motivations of tourists of gastronomic
events linked to the sustainable development of the destination where they are developed. In this
case, it is an analysis of the gastronomic tourists visiting Trujillo in the Spanish region of Extremadura,
which is a recognized cultural and nature destination. This territory stands out for its conservation and
for the production of products of recognized quality with an attachment and respect for the territory.
The secondary objectives of the study is to identify the role that gastronomic tourism initiatives can
play as a strategic tool to achieve conservation, and protection of the sustainability of the territory.
To achieve this purpose, the following section reviews significant literature on the subject and presents
the hypotheses included in the structural equations model, and this is to be empirically tested using
the data from one gastronomic festival. Subsequent sections are devoted to discuss the results and
present the conclusions.
2. Theoretical Framework and Hypothesis Development
2.1. Local Gastronomy and Sustainable Destinations
The needs of tourists are changing and tourists are increasingly concerned about the sustainability
of the destination they visit thanks to growing environmental awareness [3]. Local gastronomy can
contribute to the sustainability of the territory since it not only covers areas such as agricultural and
livestock production, however it is also important in other areas such as education, nature conservation,
tourism, or urban planning [5] In this sense, in a world where the importance of place is increasingly
emphasized, local food is emerging as a place-making tool [6]. Thus, tourists increasingly give more
importance to the food they consume on their trips, especially if it is local quality products with links
to identity and culture [7].
Tourism that has gastronomy as the central axis is compatible with other types of tourism in
the territory, such as cultural, rural, or heritage. Gastronomic tourists value the authenticity and the
traditions of the rural and agricultural world where the processes of food and drink elaboration take
on great educational protagonism [8,9].
These local foods with a tradition of quality can provide differential development for the
gastronomic identity of the territory which cultivates the attraction of a new gastronomic tourist
concerned about the quality of the food they consume and the sustainability of the territory where it is
produced [7]. In this way, tourists can get to know the culture of a territory through gastronomy, being
able to visit food-based museums and thematic interpretation centers, learn how to prepare typical
dishes of the area, or attend traditional events, festivals, or livestock centers [10,11].
Emerging in all of these tourism activities is the need to value the sustainability component of
gastronomic tourism since on many occasions the food is produced from traditional agricultural or
livestock activity that has meanwhile managed to maintain the artisan techniques, preserving the
environment and providing a differential quality of the product [3]. The sustainability componentSustainability 2019, 11, 2922 3 of 14
of gastronomic tourism may be used as a tool to add value to local produce and enhance the local
identity of both the destination and its local community [9]. Thus, the consequence of an agricultural
or livestock activity committed to respecting the destination and its sustainability is that it can be
complemented with gastronomic tourism and become a tool for sustainable local development [12].
In this way, gastronomic tourism based on local products maintains links with the destination where
they are produced and their local community. It is an opportunity to preserve the sustainability of
the territory, to promote the local culture based on unique foods with an identity, and to promote the
economic development of the destination [13].
The local gastronomic products obtained in a traditional way and one that is respectful of the
environment represent a great opportunity to improve sustainability in the territory and strengthen the
local economy. This positioning can attract tourism based on quality artisan food and the authenticity
of the destination [7].
2.2. Gastronomic Tourism and Food Festivals
Gastronomy in all its expressions influences the feeling of identification with the territory and the
involvement of both tourists and residents [13]. Local gastronomy and craftsmanship can be related to
cultural routes, markets, events, or festivals using the local gastronomic heritage as a tourism attraction
and as integrated territorial development of its inhabitants [14].
For its part, the current context of globalization makes it difficult for small rural agribusinesses
to reach the minimum productivity levels to compete in international markets. Many of these small
industries could progress in their business, complementing their main activity with others related to
tourism. For example, with the sale and tasting of authentic gastronomic products or offering tourism
services and activities linked to food in order to meet the demands of a new tourist interested in
discovering the production environment and with the aim of learning about the product culture in the
territory itself [15].
Gastronomic festivals based on regional products are a growing phenomenon in development.
Both large cities and small towns can express their unique and distinctive character by means of their
local handcrafted quality products that can become a key factor for tourist satisfaction and for the
image of the destination where they are carried out [16,17].
These events can be an alternative opportunity for tourism as they provide economic development
for the regions and value local products both for the economic impact of their purchase [18] as well as for
the image that these foods bring to the region where they are produced [17]. This last aspect is of vital
importance since the positive impressions of the gastronomic festivals can be transferred to the whole
host tourist territory which can influence the promotion of future visits and the purchase of gastronomic
products in the places where the tourists live or work once they finish their trip [19]. These fairs
can also influence the creation of an awareness associated with the sustainable destiny of production
through brands that were unknown and that contribute to differentiation of the destination [17].
Noteworthy of these tourist activities are those that revolve around local products and foods of
recognized quality, along with the promotion of fairs and festivals associated with each product [7].
In this sense, more and more innovative products are emerging, such as the European gastronomic
routes that are developed in areas with an important agricultural production of certified quality (mainly
in Spain, France, and Italy), such as the recognized European routes of cheese, wine, ham, or olive
oil [20].
One of the incipient typologies of gastronomic tourism is tourism for cheese, which entails the
visit to zones of milk and cheese production, cheese festivals, restaurants, or specialized establishments,
with the purpose of tasting, knowing, making, or learning about this product [21].
2.3. Gastronomic Events and Tourist Loyalty: Theoretical Model
The loyalty of the tourist can contribute additional economic value to the destination since it
implies sustained revenues over time, as well as being more profitable to retain a tourist than toSustainability 2019, 11, 2922 4 of 14
capture a new one [22]. This relationship of tourist satisfaction with the destination with loyalty is
widely recognized in the bibliography of a multitude of scientific works. Most of them pose a direct
relationship between tourist satisfaction and their intention to recommend or enjoy it again, thus
becoming an indicator of loyalty as a continuation of the experiences enjoyed in the place [23–26].
In this way, the gastronomy of the territory as a whole or the celebration of thematic festivals of
some product with territorial identity can transmit an improvement of the overall satisfaction of the
tourist and become the most memorable part of the trip. This situation also provides the possibility
of transmitting a new image of both the territory and the festival by the tourist on their return.
Recommendations are made based on artisanal and respectful gastronomic experiences, reinforcing
the values of competitiveness and sustainability of the territory [24].
The consumption and tasting of the food of a location contributes to the tourist being more likely
to be satisfied with the experience at the destination, especially through the celebration of gastronomic
festivals. These events contribute to the tourist’s return and recommendation to their friends and
family of the experience that they have enjoyed [23]. It should also be taken into account that the
effectiveness of holding these events based on indigenous products in terms of generating positive
impacts on the overall satisfaction of the tourist experience depends to some extent on the size and
popularity of the event, the organization, or the active participation of tourists [24].
In this context, the attractions of the destination together with those of a gastronomic event based
on quality local products can complete a global satisfaction of the tourist that favors recommending
the festival and/or returning for the next edition [25,26]. The explanation for tourist loyalty can be
found in the offer of unique products and experiences which in many cases can only be enjoyed in the
production destination itself and on limited dates of the season based on authenticity, typicality, and
the flavor of the food [17].
In this way, our main intention is to verify if the attractions of the destination and those of a
gastronomic festival (based on sustainable products of recognized quality of the territory where it
is celebrated) influence, and to what extent, the overall satisfaction of the tourist in the sustainable
destination and in their intention to return and/or recommend the gastronomic festival.
Based on the previous research proposals, the different hypotheses of the investigation
are presented:
H1. There is a positive relationship between the attractions of the destination and the overall satisfaction of
the tourist.
H2. There is a positive relationship between the attractions of a gastronomic festival and the overall satisfaction
of the tourist.
H3. There is a positive relationship between the attractions of the destination and the loyalty of the tourist to the
gastronomic festival.
H4. There is a positive relationship between the attractions of a gastronomic festival and the loyalty of the tourist
to the gastronomic festival.
H5. There is a positive relationship between the overall satisfaction of the tourist and his loyalty to the
gastronomic festival.
All of this is specified in the following hypotheses which can be observed in Figure 1.Sustainability 2019, 11, 2922 5 of 14
Sustainability 2019, 11, x FOR PEER REVIEW 5 of 14
Figure
Figure 1. Proposed model.
1. Proposed model.
3. Materials and Methods
3. Materials and Methods
3.1. Research Scenario
3.1. Research Scenario
The research is conducted in the Spanish city of Trujillo, located in southeastern Europe in the
SpanishTheprovince
research of is conducted in the SpanishTrujillo
Cáceres (Extremadura). city of has
Trujillo, located in
a population ofsoutheastern
around 10,000 Europe in the
inhabitants.
Spanish
The province
historical of Cáceres
relevance (Extremadura).
has made this city an Trujillo
importanthas atourist
populationcenter, offamous
around for10,000 inhabitants.
its monuments,
The historical relevance has made this city an important tourist center, famous
its medieval city, its natural environment, and its native cuisine where its cheeses stand out. It was for its monuments, its
medieval
the city of city,
birthitsofnatural
Francisco environment, and its native
Pizarro, conqueror of Peru, cuisine
whosewhere its cheeses
equestrian standwhich
sculpture, out. Itiswas the
an icon
city of birth of Francisco Pizarro, conqueror of Peru, whose equestrian sculpture,
that is representative of this city, rises in its Plaza Mayor. It is here where the National Cheese Fair is which is an icon
that is representative
celebrated every year.ofThis thisevent
city, rises in its Plaza
is considered oneMayor.
of theItmost
is here where the
important National Cheese
international cheeseFair
datesis
celebrated
for the wholeevery year.
sector forThis
theevent is considered
promotion, tasting,one andofpurchase
the mostofimportant international
the best national cheese dates
and international
for the whole sector for the promotion, tasting, and purchase of the best
artisan cheeses. The region of Extremadura is considered as a whole as a sustainable destination with national and international
artisan
high cheeses.
quality The region
indigenous of Extremadura
foods. is considered
It is also a reference in termsas aofwhole
nature asand
a sustainable destination with
cultural tourism.
high quality indigenous foods. It is also a reference in terms of nature and cultural tourism.
3.2. Method of Obtaining Data and Scales of Measurement
3.2. Method of Obtaining Data and Scales of Measurement
The information was collected through a personal survey of each tourist through a structured
The information
questionnaire was collected
during their gastronomic through a personal
experience. The survey
choice of ofthis
eachtechnique
tourist through
as a method a structured
of data
questionnaire during their gastronomic experience. The choice of this technique
collection is justified by the interest in reaching a sample as large as possible since the study population as a method of data
collection
is is justified
the tourists who visitby thethe interest
Trujillo in reaching
National Cheese aFair. sample as large as possible since the study
population
The objective is to collect useful information in orderCheese
is the tourists who visit the Trujillo National to analyzeFair.to what extent the characteristics
The objective
of sustainable is to collect
destinations useful
and information
gastronomic in order
events adaptto analyze to what extent
to the attitudes the characteristics
and motivations of the
tourists who participate in them. In this sense, the most general characteristics that could be valuedthe
of sustainable destinations and gastronomic events adapt to the attitudes and motivations of by
tourists
all who
tourists participate
were selected,inboth
them.forIn thiswith
those sense,
andthewithout
most general
previous characteristics
experience in that
thecould be valued
location.
by allIntourists
order to were selected,
elaborate theboth for those with
questionnaire and without
that fulfilled previous several
our objective, experience in thewere
revisions location.
carried
In order to elaborate the questionnaire that fulfilled our objective, several
out with the purpose of perfecting it and corroborating its validity [27]. It was submitted to the pre-test revisions were carried
outa with
of smallthe purpose
group of perfecting
of individuals whoitwere
and requested
corroborating its validity
to analyze [27]. It was submitted
the questionnaire to indicateto the pre-
aspects to
testimproved
be of a small group of individuals who were requested to analyze the questionnaire to indicate
[28].
aspectsThetoquestionnaire
be improved was [28]. divided into two sections. The first block dealt with sociodemographic
The questionnaire
questions that help withwas the divided
segmentationinto two sections.
of the The first
population, such block
as thedealt with
place sociodemographic
of origin, gender, age,
or training in progress. Next, questions were raised about the motivations to go to the destination age,
questions that help with the segmentation of the population, such as the place of origin, gender, and
or attractions.
its training in progress.
Next, issues Next, questions
related were raiseddestination
to the sustainable about the motivations to go to event
and the gastronomic the destination
that takes
and its
place attractions.
were addressed. Next,
Theissues related
last block to the questions
gathered sustainable destination
about the general andperception
the gastronomic eventhave
that tourists that
takes place were addressed. The last block gathered questions about the general perception thatSustainability 2019, 11, 2922 6 of 14
about their overall satisfaction and their availability to enjoy it again or recommend it. The variables
were measured on a Likert scale of 5 points (1 = strongly disagree, 5 = strongly agree).
Sampling was carried out through a convenience procedure, conducting interviews based on a
population of tourist consumers over the age of 18. A total of 323 responses were obtained, however 11
questionnaires had to be discarded since they lacked more than 15% of the information. Therefore,
there was a final sample of 312 responses from people who attended the National Cheese Fair during
1–5 May 2013.
On the other hand, adapted scales, already used in previous studies, were used to measure
the different constructs of the theoretical model. The attractions of the destination were valued on
scales based on culture, heritage, history, entertainment [29,30], the sensitivity and environmental
responsibility of the destination [31], and the quality of life in the sustainable destination [32]. For the
evaluation of the attractions of the festival, adapted scales were used based on their notoriety,
recognition and impact, identity with the local community, or the degree of participation of the
residents in it [30,33]. Meanwhile, overall satisfaction at the destination was evaluated using adapted
scales [34,35] on the overall perception of the tourist during their stay.
Finally, to analyze the loyalty of the gastronomic tourist to these types of events based on the
quality of local products, scales were adapted to measure the intention of the tourists in terms of
returning and/or recommending the gastronomic festival that they were attending [23].
3.3. Data Analysis
With the data obtained, a descriptive analysis was carried out using the SPSS v23 program (IBM,
New York, NY, USA). The theoretical model was evaluated using the partial least squares (PLS) path
modeling technique with Smart 3.2.7 (PLS, Bönningstedt, Germany) to validate the hypotheses. Based
on the present study’s objectives and use of some formative indicators, the PLS-path method appeared
to be the most suitable for this study [36].
4. Results
This section deals with the evaluation of the data obtained and the discussion of the results. In this
way, the descriptive analysis is presented in the first part, then the evaluation of the measurement
model (specifying the relationships between the indicators and the constructs) and the structural model
(evaluating the existence and magnitude of the relationships between latent variables), ending with
the consequent assessment of the hypotheses raised.
4.1. Descriptive Analysis
The 312 valid questionnaires were evaluated based on the sample of tourist consumers over
18 years of age. This characterization of tourists is especially relevant because it could be correlated with
their level of attachment to local foods in destinations with sustainable characteristics [37]. The sample
is made up of a slightly higher proportion of women (170 women per 142 men) and practically one in
two were between 40 and 59 years old. Regarding the level of training, half of the respondents had
completed higher education (49.51%), 23.86% had a bachelor’s degree or professional training, and
25.49% had completed other studies.
On the other hand, in the analysis carried out on the region of origin of the tourists surveyed,
the region of Madrid stands out (51.8%), even above Extremadura (22.4%), which is the community
developing the events. The rest of the Spanish regions account for 25%. Regarding the percentage of
foreign tourists, the indication is that it is not statistically significant as they were only 1% of respondents.
The age group between 40 and 59 years of age is the largest (49.36%) while the youngest tourists
(18–25) represent the smallest category with only 12% of respondents (see Table 1).Sustainability 2019, 11, 2922 7 of 14
Table 1. Characterisation of respondents.
Responses Number of Responses %
Gender Man 142 45.51
Women 170 54.49
Age < 25 37 11.86
26–39 75 24.04
40–59 154 49.36
60+ 46 14.74
Origin Capital of the country (Madrid) 160 51.2
Resident of region (Extremadura) 69 22.1
Other region 78 25
Other country 5 1.6
As for the motivations of the trip (analyzing the value of the means X), the main motivation was to
travel with family and friends (X = 4.37). The second motivation was to attend the gastronomic festival
(X = 4.35), followed by enjoying the gastronomy (X = 4.24), getting to know the cultural heritage
(X = 3.88), and rest and relax (X = 3.79). The lowest value was for the item to visit friends and relatives
(X = 2.45). Table 2 shows the mean and standard deviation for the different motivations which indicates
the difference between a particular value and its average (see Table 2).
Table 2. Motivations.
Category X σ
Travel with family and friends 4.37 0.878
Attend the event 4.35 0.722
Enjoy the gastronomy 4.24 0.687
Get to know culture and heritage 3.88 0.692
Rest and relaxation 3.79 0.860
Visit family and friends 2.45 1.180
4.2. Measurement Model
The evaluation of the measurement model was carried out by means of the analysis of the validity
and reliability of the different constructs, differentiating those that are reflective from the formative
ones. The reflective or formative nature of concepts determines the type of analysis to be performed.
The constructs’ reflective or formative nature was determined based on the guidelines proposed by
Hair et al. (2010). Thus, an attempt was made to assess whether the theoretical concepts were measured
accurately by means of the observed variables [38].
For reflective constructs (overall destination satisfaction and loyalty to the gastronomic event),
the results of the evaluation suggest an adequate individual reliability of the items since all the values
are well above the minimum threshold of 0.505 [39]. The analysis also indicates that all values are
statistically significant at the 99.99% level. Regarding the Cronbach’s alpha values reached, evidence
shows that they are greater than the established minimum threshold of 0.6 and the composite reliability
for the two reflective constructs is greater than 0.7, thus validating the internal consistency of the
model [38]. The convergent validity was evaluated from the mean variance extracted by construct
(AVE), where all the constructs presented values higher than the recommended minimum of 0.50 [39]
(Table 3).
On the other hand, the property of discriminant validity is verified since the correlations between
the constructs are smaller than the square root of the average extracted variance, sharing more variance
with their indicators than with the other constructs. Table 3 shows that the discriminant validity was
further analyzed by the development of the load matrix and cross-loads (loadings and cross-loading),
verifying that the indicators carry more weight on their construct than on the rest of the items.Sustainability 2019, 11, 2922 8 of 14
In addition, each construct carries more force on its indicators than others. In this way, they satisfy the
established discriminant validity condition [39]. In addition, discriminant validity can be measured
through the Heterotrait–Monotrait ratio (HT–MT). HT–MT ratio must be lower than 0.90 to establish
discriminant validity, a condition which was satisfied [40].
Table 3. Individual item reliability and internal consistency indicators.
Cronbach’s Composite
Reflective Construct Indicators Loadings AVE
Alpha Reliability
- Overall image
- I enjoy visiting this destination 0.557 ***
Overall satisfaction - I get good deals when I visit 0.786 ***
this destination 0.764 0.796 0.518
of the tourist (R) 0.760 ***
- This destination has a good name 0.699 ***
and reputation
- I want to repeat my visit to
Loyalty to the this festival 0.883 ***
gastronomic festival - I will recommend this festival to 0.692 0.866 0.764
0.866 ***
(R) family and friends
Formative Construct Indicators Weights
- Local cuisine
0.554 ***
- Local culture and traditions 0.244 **
Attractions of the - Local stores 0.163 **
destination (F) - Entertainment 0.267 ***
- Sustainability 0.256 **
- Quality of life 0.442 ***
- The event is well known at a local
and national scale
- Community identity 0.369 ***
- Organizing 0.114 *
Attractions of a - Authentic experience 0.204 **
gastronomic festival - When I am thinking about 0.251 **
(F) gastronomic festivals, this event 0.445 ***
comes to mind immediately 0.370 **
- This event is turning out better
than I expected
Abbreviations: F, formative indicator; R, reflective indicator. Notes: Critical t-values: * p < 0.05; ** p < 0.01;
*** p < 0.001; (based on t(4999), one-tailed test); t(0.05; 4999) = 1.645; t(0.01; 4999) = 2.327; t(0.001; 4999) = 3.092.
Regarding the evaluation of the formative constructs (attractions of the destination and attractions
of the gastronomic event), the analysis of multicollinearity was carried out. The results obtained from
the VIF ranged from 1.033 to a maximum of 1.517, figures below the restrictive threshold of 3.3 [41]
and even lower than the commonly accepted value of 5 [38]. The evaluation of the value of the
weights revealed that all values are above 0.1 [42]. A bootstrapping technique with 5000 samples
was used to analyze the statistical significance and stability of the estimates. From the application
of this bootstrapping process, the results verified the significance of the totality of the indicators
(t = 1.964726835 for 95% confidence, t = 2.585711627 for 99%, and t = 3.310124157 for 99.99%) [38]
(Table 3). In this way, the results achieved confirm that the measurement model has the necessary
reliability and validity so that the structural model could be evaluated below.
4.3. Structural Model
After analyzing the measurement model, the recommended procedures were carried out to
evaluate the structural model. Our study is based on the analysis of the values of variance explained
and the significance of the paths [43,44]. The value of the explained variance of the endogenous
constructs (R2) was used for the latent dependent variables in order to analyze the predictive power ofSustainability 2019, 11, 2922 9 of 14
the model. Thus, it transpires that the proposed model explains 33.3% of the overall satisfaction of the
tourist and 40.5% of the loyalty to the gastronomic festival (Table 4), indicating that the model has a
high predictive value and is able to explain endogenous constructs [45]. However, the values of the
coefficients β that relate to the constructs of the model reach figures greater than 0.2 [45] or have a
value of statistical t greater than 1.96, so there is the absence of non-significant paths (Table 4).
Table 4. Hypothesis support.
Path Coefficient t-Value
Hypothesis Correlations Support
(β) (Bootstrap)
H1. Attractions of the destination >> Overall
0.129 * 1.958 0.342 Yes
satisfaction of the tourist
H2. Attractions of a gastronomic festival >>
0.515 *** 8.495 0.568 Yes
Overall satisfaction of the tourist
H3. Attractions of the destination >> Loyalty to
−0.010 ns 0.184 0.269 No
the gastronomic festival
H4. Attractions of a gastronomic festival >>
0.503 *** 8.149 0.618 Yes
Loyalty to the gastronomic festival
H5. Overall satisfaction of the tourist >> Loyalty
0.210 *** 3.257 0.492 Yes
to the gastronomic festival
Notes: Critical t-values: * p < 0.05; ** p < 0.01; *** p < 0.001; ns not significant (based on t(4999), one-tailed test);
t(0.05; 4999) = 1.645; t(0.01; 4999) = 2.327; t(0.001; 4999) = 3.092.
The results of the evaluation of the proposed model are in line with the findings of other previous
studies. As for the relationship between the attractions of the destination and the overall satisfaction of
the tourist (H1), they agree with the studies of San Martín & Rodríguez Del Bosque [35]. Consequently,
the positive impact of this relationship suggests the importance for the overall satisfaction of the
tourist of the permanent attractions of a destination that hosts a gastronomic festival. Regarding the
relationship between the attractions of the festival and the overall satisfaction of the tourist (H2),
the results achieved are in line with those of Sims [11], confirming the important role played by the
attractions of a gastronomic festival on the tourist’s global satisfaction. According to these authors,
this is not a surprising result because the more attractive the authenticity of the festival, the greater the
satisfaction of the tourist.
At the same time, the relationship between the attractions of the destination and the loyalty to
the festival (H3) could not be proven, which is a consequence of the mediation effect from the overall
satisfaction. This result is in line with the results of Folgado-Fernández [25], possibly motivated by the
strong impact of festival attractions as the main motivation for the gastronomic tourist.
Regarding the influence that the attractions of the gastronomic festival have on the loyalty of the
tourist to the festival (H4), the results agree with those of Wan et al. [26] for tourist loyalty. Therefore,
gastronomic festivals based on an endogenous product, in this case, the cheese, present great benefits.
Not only is the tourist’s stay relevant, however the possibility of them returning to the destination or
recommending the experience is also significant. Finally, the results obtained for the relationship of
overall satisfaction on the loyalty of tourists to the festival (H5) confirm the general consensus in the
literature [7,18,35] about the need to have both elements and permanent attractions of the destination
along with those of a festival based on authentic products and the quality of the territory.
The main results of this model reveal that the attractions of the gastronomic event and the overall
satisfaction of the tourist are significant predictors of tourist loyalty (40.5%), with the most important
factor being the attractions of the gastronomic event, followed by the overall satisfaction of the tourist.
Equally, both the attractions of the destination and the gastronomic festival (especially these) are
predictive factors for tourist satisfaction (33.3%). In this sense, the majority of the studies [7,11,14,18]
have shown that the experiences had during a festival of local food provide a greater perception ofSustainability 2019, 11, 2922 10 of 14
overall satisfaction to the tourist and contribute to their loyalty to it through revisiting and/or their
recommendation
Sustainability 2019, 11, (Figure 2). REVIEW
x FOR PEER 10 of 14
Figure 2.
Figure Finalstructural
2. Final structural model.
model.
As aa summary,
As summary, andand inin light
light of
of the
the results
results obtained,
obtained, it it can
can be
be said
said that
that both
both the
the attractions
attractions of
of the
the
destination and
destination and the
the gastronomic
gastronomic events
events havehave aa positive
positive influence
influence on on the
the overall
overall satisfaction
satisfaction ofof the
the
tourist, although the attractions of the gastronomic festival are greater. On the
tourist, although the attractions of the gastronomic festival are greater. On the other hand, the other hand, the influence
of the attractions
influence of the destination
of the attractions on loyaltyon
of the destination toloyalty
the gastronomic event is not
to the gastronomic significant,
event while the
is not significant,
attractions of the gastronomic event influence loyalty towards it. Finally, it is
while the attractions of the gastronomic event influence loyalty towards it. Finally, it is noted that noted that the overall
the
satisfaction of tourists (formed by the attractions of both the destination and
overall satisfaction of tourists (formed by the attractions of both the destination and the festival) the festival) positively
influences influences
positively the loyaltytheto festivals
loyalty tobased on the
festivals quality
based of local
on the foods,
quality celebrated
of local foods, in the sustainable
celebrated in the
territories where they are produced.
sustainable territories where they are produced.
The results
The results achieved
achieved highlight
highlight thethe relevance
relevance of of the
the variables
variables analyzed
analyzed as as key
key elements
elements when
when
consideringthe
considering thestrategies
strategiesand andfuture
futureplans
plansofofthe
thetourism
tourism managers.
managers. YouYoucancan carry
carry outout campaigns
campaigns to
to promote gastronomic tourism and food festivals based on the authenticity
promote gastronomic tourism and food festivals based on the authenticity of the unique and quality of the unique and
quality
food food produced
produced in the in the territory.
territory. The values
The values obtained
obtained so far so serve
far serve
as as a basis
a basis forcarrying
for carryingout
out the
the
appropriate reflections, limitations, and conclusions in the following
appropriate reflections, limitations, and conclusions in the following section. section.
5. Discussion
5. Discussion
For the gastronomic tourist, the consumption of food implies, in addition to enjoying the food,
For the gastronomic tourist, the consumption of food implies, in addition to enjoying the food,
having an experience with the products which they identify with the location. Organizing festivals
having an experience with the products which they identify with the location. Organizing festivals
of different contents linked to local products of sustainable territories can represent an opportunity
of different contents linked to local products of sustainable territories can represent an opportunity
for tourists to enjoy unique experiences while generating the economic development of the area. The
for tourists to enjoy unique experiences while generating the economic development of the area. The
positioning of
positioning of these
these events
eventscontributes
contributestotothethedevelopment
development ofof
the sustainable
the sustainable destination
destinationwhere
wherethey are
they
are held and implies the need to have a unique gastronomic product of recognized quality.it
held and implies the need to have a unique gastronomic product of recognized quality. Additionally,
must have theitdesign
Additionally, of an the
must have adequate
designcommunication
of an adequate strategy so that itstrategy
communication is recognized
so thatbyit tourists ahead
is recognized
of other events and competing destinations.
by tourists ahead of other events and competing destinations.
As the
As the analysis
analysis reveals,
reveals, thethe attractions
attractions ofof aa destination
destination havehave aa positive
positive influence
influence on on tourist
tourist
satisfaction during their experience in a recognized local food gastronomy festival, although theythey
satisfaction during their experience in a recognized local food gastronomy festival, although are
are not significant when it comes to returning or recommending the said
not significant when it comes to returning or recommending the said festival. For its part, thefestival. For its part, the
attractions of
attractions of the
the food
food festival
festival influence—and
influence—and more more clearly
clearly than
than those
those ofof the
the destination—both
destination—both the the
general satisfaction of the tourist and their loyalty to the event. At the same
general satisfaction of the tourist and their loyalty to the event. At the same time, that general time, that general
satisfaction formed by both the attractions of the destination and the attractions of the event
positively contribute to the repetition and recommendation of the festival and the product on which
it is based.
The explanation for this situation may be that for the gastronomic tourist, the main motivation
they find to travel is the food that they will enjoy at the destination, especially if these are authenticSustainability 2019, 11, 2922 11 of 14
satisfaction formed by both the attractions of the destination and the attractions of the event positively
contribute to the repetition and recommendation of the festival and the product on which it is based.
The explanation for this situation may be that for the gastronomic tourist, the main motivation
they find to travel is the food that they will enjoy at the destination, especially if these are authentic
local foods of recognized prestige that are produced in the sustainable territory where the event takes
place. All this despite being in a city like Trujillo (Spain), which is recognized for its historical legacy
and its great cultural heritage.
In this way, this work provides different implications for both theory and practice. Regarding the
former, the study proposes a new conceptual framework that evaluates little explored relationships
between different constructs, such as the attractions of the destination, the attractions of the celebration
of a gastronomic festival, and the assessment of global tourist satisfaction and tourist loyalty, with
the double position of reviewing or recommending it. All this is then coupled with the context of
sustainable destinations and authentic gastronomic products of proven and recognized quality that are
produced there.
In view of the results obtained, the main practical implications of the study suggest the need to
create a clear and coherent marketing strategy between the sustainable destination and gastronomic
festivals, basing communication mainly on the value provided by quality products obtained in their own
territory. This situation indicates the need for a new orientation in the communication of gastronomic
festivals, opting for the binomial sustainable destination and festivals based on gastronomic products
of recognized quality obtained in the territory itself which takes into account the connection with
culture, history, and the identity of the location.
In this sense, consuming in situ the native product means contributing to the increase of the
future sales of the product in the places of residence of the tourists and to generating memories of a
complete sensory experience. Likewise, a better coordination of the calendar of events (mainly those of
a gastronomic nature) would help to avoid rivalry between coinciding regional festivals as well as
being able to plan the arrival of tourists which would mitigate the effect of seasonality on the different
sustainable destinations. An additional positive impact could be the increase of the average stay in
the destination, adding to the attractions of the place and the participation of the tourist in a unique
experience based on gastronomic products. It would also be interesting to connect the intangible
attractions of the destination, such as the recipes and local culinary traditions, with the festival’s own
activities. In this way, tourists could be shown, during the event, the uniqueness and authenticity
of a unique and differentiated gastronomic experience. This experience could be based on the most
singular tradition as well as on new creative recipes that can be learned by tourists during their visit to
the destination.
As for the loyalty of the tourist, the current digital context has multiplied the channels to transmit
information in the moment and to the whole world. Gastronomy in general and culinary festivals
in particular generate many conversations and images which can be an opportunity to recommend
both the festival, the product on which it is based, or the sustainable destination where it is produced.
One last relevant contribution, once the results of the study are known, is to encourage creativity
and entrepreneurship of small entrepreneurs and local artisans with access to funding from different
administrations. In this way, they will maintain and create jobs in rural areas which will generate
wealth in their own territory through a food that is produced there.
The main limitation of this analysis is that the study focused on a part of the tourism sector,
such as gastronomic events, in a territory (Extremadura, Spain) with very clear values in terms of
sustainability. Thus, the results obtained should be interpreted in this context of the investigation and
only generalized with due prudence. For its part, future research can focus on replicating, with the
necessary adjustments, this research in other destinations and festivals of similar characteristics and
with a similar environment. This could confirm these results and explain the ability of gastronomic
events to influence the destination’s global tourist experience and their loyalty to these types of festivals.Sustainability 2019, 11, 2922 12 of 14
In short and given that indigenous quality food is an important component of the experience in
sustainable
Sustainability
destination, the organization of gastronomic festivals can provide a unique differential
Sustainability2019,
2019,11,
11,xxFOR
FORPEER
PEERREVIEW
REVIEW 12
12 ofof 14
14
value that contributes to the development of the territory and its sustainability through the promotion
of Authentic
Author
Author products of
Contributions:
Contributions: recognized quality.
Conceptualization
Conceptualization J.A.F.-F.
J.A.F.-F. and
and E.D.-C.;
E.D.-C.; methodology
methodology J.M.H.-M.
J.M.H.-M. and
and J.A.F.-F.;
J.A.F.-F.;
validation,
validation,J.A.F.-F.
J.A.F.-F.and
andE.D.-C.;
E.D.-C.;writing—original
writing—originaldraft draftpreparation,
preparation,J.A.F.-F.
J.A.F.-F.and
andE.D.-C.;
E.D.-C.;writing—review
writing—reviewand and
Author
editing, Contributions:
editing,J.M.H.-M.
J.M.H.-M.and Conceptualization
andJ.A.F.-F.;
J.A.F.-F.;supervision,
supervision, J.A.F.-F. and E.D.-C.;
J.M.H.-M.
J.M.H.-M. and
andE.D.-C.methodology J.M.H.-M. and J.A.F.-F.; validation,
E.D.-C.
J.A.F.-F. and E.D.-C.; writing—original draft preparation, J.A.F.-F. and E.D.-C.; writing—review and editing,
J.M.H.-M.
Funding:
Funding:The and J.A.F.-F.;
Thedisseminationsupervision,
dissemination of
ofthis J.M.H.-M.
thisresearch
researchhas and
has E.D.-C.
the
the support
supportof ofthe
theEuropean
EuropeanRegional
RegionalDevelopment
DevelopmentFund Fundof of
the
the European
European Union,
Union, granted
granted within
within the
the framework
framework of
of the
the programme
programme “Support
“Support for
for
Funding: The dissemination of this research has the support of the European Regional Development Fund of the
the Implementation
Implementation of
of
Research
Research
the EuropeanActivities
Union,and
Activities and Technological
granted within theDevelopment,
Technological framework of Dissemination
Development, programmeand
Dissemination
the and Transfer
for of
Transfer
“Support of Knowledge
the Knowledge of
Implementationof the
the
of
Research
Extremadura
ExtremaduraActivities and Technological
Research
Research Groups”,
Groups”, whichDevelopment,
which isis managed
managedDissemination
by
by the and Transfer
the Council
Council of of Knowledge
of Economy
Economy and of the Extremadura
and Infrastructure
Infrastructure of
of the
the
Research
Regional Groups”,
RegionalGovernment
Governmentwhich
of is managed bySpain
ofExtremadura,
Extremadura, the Council
Spain of Economy
(Reference
(Reference No. and Infrastructure of the Regional Government
No.GR18109).
GR18109).
of Extremadura, Spain (Reference No. GR18109).
Fondo
FondoEuropeo
Fondo Europeo
Europeode
deDesarrollo
Desarrollo
de Regional
Regional
Desarrollo Regional
Una
Unamanera
manerade
dehacer
hacerEuropa
Europa
Una manera de hacer Europa
Conflicts
Conflictsof
Conflicts ofInterest:
of Interest:The
Interest: Theauthors
The authorsdeclare
authors declareno
declare noconflict
no conflictof
conflict ofinterest.
of interest.
interest.
References
References
References
1.1. Hjalager,
Hjalager,A.M.; A.M.;Corigliano,
Corigliano, M.A. Food for tourists—Determinants ofofananimage. Int.
Int.J. J.Tour. Res.
Res.2000, 4,4,281–
1. Hjalager, A.M.; Corigliano,M.A. M.A.FoodFoodfor fortourists—Determinants
tourists—Determinants of image.
an image. Int.Tour.
J. Tour. 2000,2000,
Res. 281–
4,
293.
293.
281–293. [CrossRef]
2.
2.
2. Bowdin,
Bowdin,G.;
Bowdin, G.;Allen,
G.; Allen,J.;
Allen, J.;Harris,
J.; Harris,R.;
Harris, R.;McDonnell,
R.; McDonnell,I.;I.;
McDonnell, I.;O’Toole,
O’Toole,W.
O’Toole, W.Events
W. EventsManagement;
Events Management;Routledge:
Management; Routledge:New
Routledge: NewYork,
New York,NY,
York, NY,
NY,
USA,
USA, 2012;
2012; ISBN
ISBN 9781856178181.
9781856178181.
USA, 2012; ISBN 9781856178181.
3.
3.
3. Ritchie,
Ritchie,J.B.;
Ritchie, J.B.; Crouch,
J.B.;Crouch,
Crouch,G.I. G.I. The
G.I.TheThe Competitive
Competitive
Competitive Destination:
Destination:
Destination: AASustainable
Sustainable
A Sustainable Tourism
Tourism Tourism Perspective; Cabi:Cabi:
Perspective;
Perspective; Cabi:
Oxon, Oxon,
Oxon, UK,
UK,
UK, 2003;
2003;
2003;ISBN
ISBN ISBN0851996647.
0851996647.0851996647.
4.
4.
4. López-Guzmán,
López-Guzmán,T.;
López-Guzmán, T.;Uribe
T.; UribeLotero,
Uribe Lotero,C.P.;
Lotero, C.P.;Pérez
C.P.; PérezGálvez,
Pérez Gálvez,J.C.;
Gálvez, J.C.;Rios
J.C.; RiosRivera,
Rios Rivera,I.I.I.Gastronomic
Rivera, Gastronomicfestivals:
Gastronomic festivals:Attitude,
festivals: Attitude,
Attitude,
motivation
motivation and
and satisfaction
satisfaction ofofthe
the tourist.
tourist. Br.
Br. Food
Food J.
J.2017,
2017,
motivation and satisfaction of the tourist. Br. Food J. 2017, 2, 267–283. [CrossRef] 2,2,267–283.
267–283.
5.
5.
5. Baldy,
Baldy,J.J.J.Framing
Baldy, FramingaaaSustainable
Framing SustainableLocal
Sustainable Local Food
LocalFood System—How
FoodSystem—How
System—HowSmaller Smaller Cities
SmallerCitiesCitiesin in Southern
inSouthern Germany
SouthernGermanyGermany Are
Are
Are Facing
Facing
Facing a
aNew
New
a New Policy
Policy
Policy Issue.
Issue.
Issue. Sustainability
Sustainability
Sustainability 2019,
2019,
2019, 6,
6, 6,1712.
1712.[CrossRef]
1712.
6.
6.
6. Dimitrovski,
Dimitrovski,D.;
Dimitrovski, D.;Crespi-Vallbona,
D.; Crespi-Vallbona,M.
Crespi-Vallbona, M.Role
M. Roleof
Role offood
of foodneophilia
food neophiliain
neophilia infood
in foodmarket
food markettourists’
market tourists’motivational
tourists’ motivationalconstruct:
motivational construct:
construct:
The
The case
case ofofLaLa Boqueria
Boqueria in
inBarcelona,
Barcelona, Spain.
Spain. J.J. Travel
Travel Tour.
Tour. Mark.
Mark.
The case of La Boqueria in Barcelona, Spain. J. Travel Tour. Mark. 2017, 34, 475–487. [CrossRef] 2017,
2017, 34,
34,475–487.
475–487.
7.
7.
7. Jiménez-Beltrán,
Jiménez-Beltrán,F.;
Jiménez-Beltrán, F.; López-Guzmán,
F.;López-Guzmán,
López-Guzmán, T.;T.;
T.; González
González
González Santa Santa
Santa
Cruz,Cruz,
Cruz, F.F. Analysis
F. Analysis of the of
Analysis of the
the relationship
relationship betweenbetween
relationship between
tourism
tourism
and foodand
tourism and food
foodculture.
culture. culture.Sustainability
Sustainability 2016, 5, 2016,
Sustainability 5,5,418.
2016,[CrossRef]
418. 418.
8.
8.
8. Getz,
Getz,D.;
Getz, D.;Andersson,
D.; Andersson,T.;
Andersson, T.; Vujicic,
T.;Vujicic, S.;
Vujicic,S.; Robinson,
S.;Robinson,
Robinson,R.N. R.N. Food
R.N.FoodFood events
events
events inin
in lifestyle
lifestyle
lifestyle and
andand travel.
travel.
travel. Event
Event
Event Manag.
Manag.
Manag. 2015,
2015,
2015, 3,
3,
3,407–419.
407–419.
407–419. [CrossRef]
9.
9.
9. Gálvez,
Gálvez,J.;
Gálvez, J.;Granda,
J.; Granda,M.;
Granda, M.;López-Guzmán,
M.; López-Guzmán,T.;
López-Guzmán, T.;Coronel,
T.; Coronel,J.J.J.Local
Coronel, Localgastronomy,
Local gastronomy,culture
gastronomy, cultureand
culture andtourism
and tourismsustainable
tourism sustainable
sustainable
cities:
cities:The
cities: Thebehavior
The behaviorof
behavior ofthe
of theAmerican
the Americantourist.
American tourist.Sustain.
tourist. Sustain.Cities
Sustain. CitiesSoc.
Cities Soc.2017,
Soc. 2017,32,
2017, 32,604-612.
32, 604-612.
604–612. [CrossRef]
10.
10.
10. Sparks,
Sparks,B.;
Sparks, B.;Bowen,
B.; Bowen,J.;
Bowen, J.;Klag,
J.; Klag,S.
Klag, S.Restaurant
S. Restaurantand
Restaurant andthe
and thetourist
the touristmarket.
tourist market.Int.
market. Int.J.J.J.Contemp.
Int. Contemp.Hosp.
Contemp. Hosp.Manag.
Hosp. Manag.2003,
Manag. 2003,1,1,
2003, 1,6–13.
6–13.
6–13.
11.
11. Oliveira,
Oliveira,
[CrossRef] S.S.LaLa gastronomía
gastronomía como
como atractivo
atractivo turístico
turístico primario
primario de
de un
un destino
destino elel turismo
turismo gastronómico
gastronómico en
en
11. Mealhada-Portugal.
Mealhada-Portugal. Estud.
Estud. Perspect.
Perspect. Tur.
Tur. 2011,
2011, 20,
20, 738–752.
738–752.
Oliveira, S. La gastronomía como atractivo turístico primario de un destino el turismo gastronómico en
12.
12. Millán
MillánVázquez
Vázquezde
Mealhada-Portugal. delalaEstud.
Torre,
Torre,G.; G.;Hernández
Hernández
Perspect. Rojas,
Tur. 2011,Rojas,20,R.;
R.; Navajas
NavajasRomero,
738–752. Romero,V. V.The
Thestudy
studyof ofgastronomic
gastronomictourism
tourism
12. in
inCordoba
Cordoba
Millán Vázquez and
andthethelaassociation
de association of
ofthe
thecuisine.
Torre, G.; Hernández cuisine.
Rojas, An
An econometric
R.; econometric
Navajas Romero, analysis.
analysis. Tour.
Tour.
V. The Hosp.
studyHosp. ofManag.
Manag.2016,
gastronomic 2,2,173–
2016,tourism
173–
191.
191.
in Cordoba and the association of the cuisine. An econometric analysis. Tour. Hosp. Manag. 2016, 2, 173–191.
13.
13. Sims,
Sims,R. R.Food,
[CrossRef] Food,place
placeand andauthenticity:
authenticity:Local Localfood foodand andthe thesustainable
sustainabletourism tourismexperience.
experience.J.J.Sustain.
Sustain.Tour.
Tour.
13. 2009,
2009,3,3,
Sims, R.321–336.
321–336.
Food, place and authenticity: Local food and the sustainable tourism experience. J. Sustain. Tour.
14.
14. Privitera,
Privitera,
2009, D.;
D.;Nedelcu,
3, 321–336. Nedelcu, A.;
[CrossRef] A.;Nicula,
Nicula,V. V.Gastronomic
Gastronomicand andfood
foodtourism
tourismas asananeconomic
economiclocal localresource:
resource:CaseCase
14. studies
studies from
from Romania
Romania and
and Italy.
Italy.Geoj.
Geoj. Tour.
Tour. Geosites
Geosites 2018,
2018, 1,
1, 143–157.
143–157.
Privitera, D.; Nedelcu, A.; Nicula, V. Gastronomic and food tourism as an economic local resource: Case
15.
15. Hillel,
Hillel,D.;
studies D.;
fromBelhassen,
RomaniaY.;
Belhassen, Y.;
andShani,
Italy.A.
Shani, A. What
What
Geoj. Tour.makes
makes
Geositesaagastronomic
gastronomic
2018, 1, 143–157.destination
destinationattractive?
attractive?Evidence
Evidencefromfromthe the
15. Israeli
IsraeliNegev.
Hillel, Negev.
D.; Tour.
Tour.Manag.
Belhassen, Manag. 2013,
Y.; Shani,2013, 36,
A.36, 200–209.
200–209.
What makes a gastronomic destination attractive? Evidence from the
16.
16. Wood,
Wood,E.H.;
Israeli E.H.;Long,
Negev. Tour.P.P.
Long, Great
GreatYorkshire
Manag. 2013, 36,Shows:
Yorkshire Shows:
200–209. The Role
RoleofofFestivals
The[CrossRef] FestivalsininRegional
RegionalTourism
TourismDevelopment,
Development,ininManaging
Managing
Regional
RegionalTourism:
Tourism:AACase CaseStudy
StudyofofYorkshire;
Yorkshire;GreatGreatNorthern
NorthernBooks: Books:Ilkley,
Ilkley,UK, UK,2009.
2009.
17.
17. Lee,
Lee,I.;I.;Arcodia,
Arcodia,C. C.The
Therole roleofofregional
regionalfoodfoodfestivals
festivalsfor fordestination
destinationbranding.
branding.Int. Int.J.J.Tour.
Tour.Res.
Res.2011,
2011,4,4,355–
355–
367.
367.
18.
18. Getz,
Getz,D.; D.;Robinson,
Robinson,R.N. R.N.Foodies
Foodiesand andfood
foodevents.
events.Scand.Scand.J.J.Hosp.
Hosp.Tour.
Tour.2014, 2014,3,3,315–330.
315–330.You can also read
